Weeknight pasta bolognese

Total Time
40 min
25 min
15 min
You don't need hours and hours of time to make a hearty, satisfying, delicious bolognese sauce. Our version can be made in 40 minutes from start to finish. Using fresh summer tomatoes really gives this sauce a leg up! After the ground beef is browned, add fresh basil and oregano, as well as a bit of garlic. Then stir in the tomatoes, salt, pepper, and ground nutmeg, and smash away at the sauce with a spoon until the sauce is nice and thickened. After adding the tomatoes, the bolognese should be ready to go in just 15 minutes. We love it with long linguine, but feel free to use any other type of whole wheat pasta you may have on hand.


Cooking spray

1 spray(s)

Uncooked 90% lean ground beef

5 oz

Fresh basil

2 Tbsp, loosely packed, finely chopped

Fresh oregano

2 Tbsp, loosely packed, finely chopped

Jarred minced garlic

2 tsp


7 medium, globe variety, chopped

Table salt

½ tsp

Black pepper

½ tsp

Ground nutmeg

¼ tsp

Cooked whole wheat pasta

6 oz, linguine, cooked and drained according the package


  1. Lightly coat the inside of a large saucepan with cooking spray; set over medium-high heat. When pan is hot, crumble in ground beef. Cook, stirring occasionally, until well browned, about 4 minutes.
  2. Add basil, oregano and garlic; stir until fragrant, about 30 seconds. Add tomatoes, salt, pepper and nutmeg. Cook for 15 minutes, stirring often and smashing tomatoes against the side of the saucepan with back of a wooden spoon, until sauce has thickened.
  3. Serve in bowls over cooked linguine.
  4. Serving size: 3/4 cup sauce and 3/4 cup cooked pasta.